Hashbrown Casserole

This hash brown casserole is always a fan favorite. Great for brunch, potlucks, or baby/bridal showers.

INGREDIENTS:

• 1 (2 pound) package frozen hash brown potatoes, thawed
• ½ cup melted butter
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container sour cream
• ½ cup chopped onions
• 2 cups shredded Cheddar cheese
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups crushed cornflakes cereal
• ¼ cup melted butter

INSTRUCTIONS:

1) Preheat oven to 350 degrees F

2) In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt & pepper. Place mixture in a 3 quart casserole dish.

3) In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter & sprinkle the mixture over the top of the casserole.

4) Bake covered in preheated oven for 40 minutes.

Gameday Breakfast Sliders

I made these on a couple different occasions & both times everyone raved about how yummy these were! Definitely worth trying!! You for sure won't be disappointed!

Gameday Breakfast Sliders

• 1 pkg (12 count) Hawaiian Rolls
• 8 - 10 eggs (depending on egg size & how "eggy" you want your sliders)
• 6 large slices provolone cheese (thin slices)
• sliced ham (at least 6 large, thin slices)
• ¼ Cup butter (melted)
• 1 Tbsp yellow mustard
• 1 Tbsp brown sugar

1. Scramble up your eggs however you like to do them.
2. While the eggs scramble, cut the entire package of rolls in half (so you have a sheet of the tops & the bottoms).
3. Place the bottom sheet of rolls in a pan and top with a thin layer of provolone cheese (I used about two large slices).
4. Once the eggs are done, cover the cheese layer with the eggs. Then, lay ham slices over the eggs. If your provolone is nice & thin, then you can add two more slices over the eggs and then again over the ham.
5. Place the top sheet of rolls over the ham.
6. At this point, either cover and store in frridge/freezer for future use or continue on to finish making...
7. In a small bowl, combine melted butter, mustard & brown sugar. Stir until well combined (and the sugar is at least mostly dissolved). Then coat the tops of the rolls with the mixture. (I like to use a little pastry brush to make sure I get the tops evenly and a little on the sides).
8. Bake at 350 for about 10-15 minutes (until cheese gets nice & melty).
9. Remove from oven and let cool a few minutes. Then cut, serve, and enjoy!

Indian Shrimp Curry

I am a huge fan of Indian & Thai food so when I saw this recipe on Skinnytaste.com I was excited to try it. I made it for supper the other night & it was oh so yummy! I have made it twice now - once with jasmine rice & another time with quinoa & I must say both sides were equally delicious with this dish!

Definitely one to file away & make another day!

(photo credit)

 

Indian Shrimp Curry

Ingredients:

• 1 tablespoon canola oil, divided
• 1 pound shrimp, peeled and deveined
• 1/2 yellow onion, finely chopped
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 2 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 3/4 cup lite canned coconut milk
• 1/2 teaspoon Kosher salt
• cilantro and chili peppers for garnish

Directions:

1. Add 2 teaspoons of the canola oil on high heat in a large skillet.
2. Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.
3. Add the remaining teaspoon of the coconut oil to the skillet with the onions.
4. Cook the onions for 5 minutes on medium heat, stirring occasionally.
5. Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder and garlic.
6. Stir well, letting cook for 30 seconds then add in the tomato sauce and combine.
7. Add in the coconut milk and shrimp to the pan and stir well.
8. Garnish with cilantro and chili peppers if desired.

Nutrition Information

Yield: 4 servings, Serving Size: 1/4th recipe

• Amount Per Serving:
• Freestyle Points: 2
• Points +: 6
• Calories: 224 calories
• Total Fat: 7.9g
• Saturated Fat: 3g
• Cholesterol: 239mg
• Sodium: 846mg
• Carbohydrates: 10.9g
• Fiber: 1.9g
• Sugar: 5.1g
• Protein: 28g



Smores Cookie Cups

My dear friend Jen shared this recipe with me over the holidays & I must say if you like S'mores, you will LOVE this tasty little morsels!! It is also a fun recipe for the littles to "help" you with!

(photo credit)

Ingredients:

1 cup graham cracker crumbs

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

1/2 cup light brown sugar

1/3 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

12 large marshmallows, cut in half

2 Hershey's chocolate bars (24 chocolate pieces)

 

Preheat the oven to 350 degrees.

1. In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside.
2. In another bowl, beat the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract and mix until combined. Slowly add the dry ingredients and mix until just combined.
3. Drop rounded tablespoons of dough into a greased mini muffin tin. Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough. Bake for 6-8 minutes or until edges are just golden brown. Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie. Let cool completely.
4. Once cooled, preheat broiler. Place cookies under the broiler for 1-2 minutes, keeping a close eye on them so they don't burn. Once marshmallows are golden brown, remove from oven and place a piece of chocolate on top of each cookie.

Jalapeno Chicken Poppers

These little yummy morsels are easy to make & oh so good! You can't eat just one - EVER!

 

Ingredients:

8 chicken tenders, flattened & cut in two

3 oz package softened cream cheese

1 jalapeno pepper, seeded & finely chopped

8 slices bacon, cut in half

 

Instructions:

Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Sprinkle a scant ¼ teaspoon of peppers over cream cheese. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.

Grill until bacon is brown and crispy on both sides.

TIPS:
Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. An inadvertent swipe of the hand close to your eyes could be an unforgettable experience. For reference, if you are substituting for the chicken tenders (i.e. dark meat, large pieces of chicken breast, game meat), the size of the tenders I used were 5-6 inches long and 2-3 inches wide before flattening and cutting in half. Try flattening meat inside a zip-lock bag as pictured above. No flying pieces, no contamination on your cutting board from the chicken, and cleanup is super easy.   

Strawberry Pretzel Salad

This strawberry pretzel salad is always a hit at parties & potlucks. It's a strawberry jello dessert that is dangerously good! It's sweet, salty, tart and oh so irresistible!

Ingredients:

Crust:
2 cups finely crushed pretzels
3 tablespoons granulated sugar
¾ cup salted butter, melted

Filling:
8 ounces cream cheese, at room temperature
1 cup granulated sugar
8 ounces Cool Whip

Strawberry Topping:
2 cups boiling water
1 (6-ounce package) Strawberry Jell-O
1½ cups cold water
4 cups sliced strawberries

Directions:

1. Preheat oven to 400 degrees F. In a medium bowl, stir together the pretzel crumbs and sugar. Pour the melted butter over top and stir with a fork until all of the crumbs are evenly moistened. Press into the bottom of a 9x13-inch baking pan. Bake for 10 min, then cool completely.

2. Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 3 minutes. Using a rubber spatula, gently fold in the Cool Whip. Spread evenly over the crust and refrigerate while you prepare the topping.

3. Place the dry Jello in a large bowl and add the boiling water. Stir for at least 2 minutes, until the gelatin is completely dissolved. Stir in the cold water. Refrigerate for 1½ hours or until slightly thickened (will the consistency of egg whites). Stir in the strawberries and pour over the cream cheese layer. Refrigerate for at least 3 hours, or until the Jello layer is set. Cut into squares to serve. Leftovers should be stored, covered, in the refrigerator for up to 3 days.

Sloppy Joes

(photo credit)

 

I made these Sloppy Joes for a potluck we had a work & they were a HUGE hit! They are SO good & have decided to make this my "go-to" SJ recipe & ditch the cans of Man-wich! Yet another great recipe from the Pioneer Woman :)

 

Ingredients:

2 Tablespoons Butter

2-1/2 pounds Ground Beef

1/2 whole Large Onion, Diced
1 whole Large Green Bell Pepper, Diced
5 cloves Garlic, Minced
1-1/2 cup Ketchup
1 cup Water
2 Tablespoons Brown Sugar
2 teaspoons Chili Powder (more To Taste)
1 teaspoon Dry Mustard
1/2 teaspoon Red Pepper Flakes (more To Taste)
Worcestershire Sauce, To Taste
2 Tablespoons Tomato Paste (optional)
Tabasco Sauce (optional; To Taste)
Salt To Taste
Freshly Ground Black Pepper, To Taste
Kaiser Rolls
Butter

Instructions:
Add butter to a large skillet or dutch oven over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.

Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.

Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste, Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.

Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if you like. Enjoy :)



Slow Cooker Chicken Taco Soup

This is a great soup to put in the crock-pot & forget about it until supper time. If you love Mexican, you will love this soup!!

1 chopped onion
1 can chili beans
1 can black beans
1 can corn
1 can tomato sauce
12 oz beer or chicken broth
2 cans diced tomatoes
1 pkg taco seasoning
1 tsp cumin
1 chopped garlic clove
3 chicken breasts
cheddar cheese
sour cream
tortilla chips
Cilantro for garnish (optional)

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, cumin & garlic & stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, & cook for 5 hours.
2. Remove chicken breasts from the soup, & allow to cool long enough to be handled. Stir the shredded chicken back into the soup, & continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, & crushed tortilla chips, if desired.

Pumpkin Bars w/Cream Cheese Frosting

A co-worker of mine brought these delicious bars in for work the other day & they were SO yummy! I begged her for the recipe & she delivered the next day :) Give these a try this fall season - you won't be disappointed!!

Pumpkin Bars
4eggs
1 cup vegetable oil
2 cups sugar
15oz can pumpkin
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp nutmeg

Mix together in large bowl eggs, oil, sugar, pumpkin & set aside. Sift in bowl the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves & nutmeg. Mix with other ingredients. Pour in greased & floured 10x15" bar pan. Bake at 350 degrees for 25-30 minutes.

Frosting
6oz cream cheese, softened
3/4 stick butter, softened
4 cups powdered sugar
1 T cream or milk
1 tsp vanilla
Walnuts & pumpkin candy (optional)

Mix cream cheese, butter, milk & vanilla together & the powdered sugar until the right consistence. Frost bars & sprinkle with walnuts. Decorate with pumpkin candy.

Italian Roast Beef Sandwiches

This amazing hot beef sandwich recipe comes straight out of my own mother's kitchen. She made these while I was home visiting a few years back & I had to copy the recipe down to take back home with me. There are SO good! This is a great recipe for a cold winter day & tastes even better with swiss cheese melted on it!

Italian Roast Beef Sandwiches
1 chuck roast or arm roast
1 can beef broth
1 packet Good Seasons dry Italian seasoning
1 can beef au jus (or beef consomme)
1 pkg hoagie buns
sliced onions
swiss cheese, sliced (optional)

Put the roast in the crock pot & pour the beef broth, can of au jus (or beef consomme) & Italian dry seasoning mix over the roast. Fill the empty beef broth can with water & add to rest of the ingredients in crock pot. Cover & let cook 6-8 hours. When done, shred the meat with a fork & let sit in meat juices. Put some of the meat onto a hoagie bun, add some sliced onions & add a slice of swiss cheese if you like. (I put it into the microwave for 30 sec to melt the cheese). Enjoy :)

Queso Dip

If you are looking for a really good tortilla chip dip recipe this is it! It is thick, creamy & oh so good! I use both the ground beef & the sausage which adds a great flavor! Who doesn't love a good cheese dip??

Queso Dip
1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or a combination of both)

Brown ground beef or sausage (or both) in a pan over medium heat & set aside. Cut up the Velveeta & cream cheese into cubes & place into a crock pot. Pour in the Rotel & the cream of mushroom soup & stir ingredients together. Place the crock pot on low setting for an hour, letting the ingredients meld. After about 30 minutes, add the browned meat & continue to let cook, stirring as needed.

Serve with tortilla chips & enjoy!

Chicken Enchiladas

A co-worker of mine gave me this recipe for her Chicken Enchiladas & not only are they super easy to put together, but they are dee-lish! I have already made this recipe 4 times & pair it with my Mexican Rice recipe - YUM!

Chicken Enchiladas

Ingredients:
2-3 chicken breasts, cooked & shredded
8 oz sour cream
1/2 jar of Pace picante sauce
1 cup of shredded cheddar cheese
1 19 oz can Old El Paso enchilada sauce
1 10oz can Old El Paso green chili sauce

Directions:
Mix together the chicken, sour cream, picanta sauce & cheese & spoon into corn tortillas. Roll up & place seam down into a 9x13 greased baking dish. Pour enchilada sauce over tortillas as well as the green chili sauce. Sprinkle shredded cheddar cheese over the top & bake at 350 for 35-45 minutes - or until hot & bubbly. 

Makes 10-12 enchiladas.